Carrot-Parsnip Soup



  1. Preheat oven to 425 F.
  2. In a shallow baking pan combine carrots, parsnips, and onion.
  3. Drizzle with oil.
  4. Toss gently to coat.
  5. Spread vegetables in a single layer.
  6. Roast, uncovered, for 35 to 40 minutes.
  7. In a saucepan combine roasted vegetables, broth, and paprika.
  8. Bring to boiling then cool slightly.
  9. Transfer vegetable mixture, half at a time, to a blender and blend until smooth.
  10. Return pureed mixture to saucepan.
  11. Stir in lemon juice.
  12. Heat through.
  13. Season to taste with pepper.
  14. Top each serving with mesclun.